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Marinated Chicken Strips with Cucumber Relish

Chicken and cucumber is a potent combination and is used to great effect in this kids recipe. The chicken strips are infused with spice and courageous flavours, while the relish is sharp, allowing it to cut through the meat’s richness

Ingredients:

Chicken

4 skinless chicken breasts

6 spring onions, finely sliced

1 pinch of salt

2 tbsp of sesame seeds, toasted

1 pinch of black pepper

1 tbsp of olive oil

Marinade

4 tbsp of olive oil

2 tbsp of sesame oil

juice of 1 lime, or lemon

10g of fresh ginger, finely chopped

2 chillies, chopped with seeds removed

1 bunch of coriander, leaves removed, chopped

2 tbsp of soy sauce

2 tbsp of honey

1 tbsp of Worcestershire sauce

Cucumber relish

1 cucumber

2 tomatoes

1/2 red onion

1 bunch of coriander, leaves removed and lightly chopped

2 tsp of lime juice

2 tbsp of olive oil

1 pinch of salt

1 pinch of black pepper

4 spring onions

Method:

Combine all the ingredients for the marinade in a bowl. Mix well and set aside

Slice the chicken breasts diagonally into 1cm strips. Place in the marinade and gently mix. Leave to marinate for at least 1 hour

Meanwhile, prepare the cucumber relish. Peel the cucumber and slice in half lengthways, then finely slice into thin strips

Peel and chop the tomatoes, and finely slice the onion. Remove the leaves from the coriander and roughly chop

Mix all the relish ingredients together in a bowl. Season with a pinch of salt and pepper and set aside

Preheat the oven to 200°C/gas mark 6

Once the chicken has marinated, heat a wok or ridged frying pan over a medium heat until hot. Quickly sear the chicken in oil until nicely coloured

Transfer the chicken strips to a baking tray or roasting tin and cook in the oven for a further 5 minutes

Remove from the oven and season with salt and ground black pepper. Sprinkle over the spring onions and toasted sesame seeds

Spoon the relish onto plates along with the chicken strips. Serve immediately